Hearty Vegetable Soup

• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 medium onion, chopped small
• 3 large garlic cloves, chopped small
• 2 cups canned crushed tomatoes, with juice
• 4 cups vegetable broth
• 1 large yukon gold potato, peeled and cubed 3/8 inch
• 2 medium carrots, scrubbed and sliced 1/8-inch thick
• 1/2 cup cauliflower floret
• 2 large celery ribs, chopped
• 6 cups water
• 4 tablespoons vegetable stock base or 4 tablespoons chicken soup base
• 1 small sweet red pepper, seeded and diced
• 1 cup frozen baby peas
• 2 tablespoons dried dill weed
• 3/4 teaspoon seasoning salt
• 1/2 teaspoon black pepper, freshly ground

1. In a large saucepan or cooking pot, add olive oil and butter and heat on medium-high.
2. Add onions and saute until translucent, about 5 minutes.
3. Add garlic, tomatoes including liquid and continue to cook on medium-high heat for another 6 to 8 minutes.
4. Add vegetable or chicken broth, potatoes and carrots and cook for 10 minutes, stirring occasionally.
5. Add cauliflower, celery, water, vegetable soup base and cook for 8 minutes or until vegetables are just tender.
6. Add red pepper, petite baby peas, dill weed, seasoning salt and pepper and cook for another 3 minutes.
7. Adjust seasonings to taste.
8. Serve soup hot.
9. Refrigerate any unused portions.

extra virgin olive oil, butter, onion, garlic, tomatoes, vegetable broth, gold potato, carrots, cauliflower floret, celery, water, vegetable stock base, sweet red pepper, frozen baby peas, dill weed, seasoning salt, black pepper

Taken from www.food.com/recipe/hearty-vegetable-soup-238137 (may not work)